Meatless Borscht

By rdgplus3

Ingredients

• 1 large onion
• 3 tbsp vegetable oil
• 1 cup sliced fresh mushrooms
• 2 cups beets, sliced into strips
• 1 cup diced carrots
• 1 potato diced
• 2 tsp fresh parsley (or 1 tsp dried)
• 1 tsp fresh dill (or 1/2 tsp dried)
• 1 bay leaf
• 8 to 9 cups water
• 3 cups shredded cabbage
• 1/2 cup tomato juice
• 3 peppercorns
• 2 cloves garlic, crushed
• 1 tsp dried oregano
• salt
• freshly ground pepper
• 1 tbsp lemon juice

Preparation

Step 1

Sauté onion in oil until transparent. Add mushrooms, sauté slightly and set aside. Cover beets, carrots, potato, parsley, dill and bay leaf with water and cook until barely tender. Add cabbage and cook until slightly tender. Add onions, mushrooms, tomato juice, peppercorns, garlic, oregano and salt and pepper to taste. Bring to a boil. Remove bay leaf, add lemon juice and serve.